Name: Instant Pot Farro Salad with Asparagus, Snap Peas, and Tomatoes
Total time: 1 h
Ingredients: 1½ cups whole farro; ¼ cup extra-virgin olive oil , divided; ¼ teaspoon salt , plus salt for cooking farro; 6 ounces asparagus , trimmed and cut into 1-inch lengths; 6 ounces sugar snap pea , strings removed and cut into 1-inch lengths; 2 tablespoons lemon juice; 2 tablespoons minced shallot; 1 teaspoon Dijon mustard; ¼ teaspoon pepper; 6 ounces cherry tomatoes , halved; 3 tablespoons chopped fresh dill, basil, and/or parsley; 2 ounces feta cheese , crumbled (½ cup), divided

Why This Recipe Works

Our experience cooking rice and grains in the Instant Pot taught us the importance of using enough water for even cooking, adding a little oil to reduce starchy foam, and letting the pressure release naturally after cooking. The farro cooked so quickly under pressure that we found it was best to turn off the Instant Pot as soon as it came to pressure and let the cooking take place while it depressurized for 15 minutes. To make sure this salad looked as good as it tasted, we briefly blanched bite-size pieces of asparagus and snap peas in the hot cooking liquid before draining the farro. This brought out their vibrant color and crisp-tender bite. A lemon-herb dressing served as a complement to the earthy farro, while cherry tomatoes and feta cheese offered a fresh, full-flavored finish.

Before You Begin

Do not use quick-cooking or presteamed farro in this recipe.

Instructions

Combine 6 cups water, farro, 1 tablespoon oil, and 1½ teaspoons salt in Instant Pot. Lock lid into place and close pressure-release valve. Select high pressure-cook function and set cook time for 1 minute. Once Instant Pot has reached pressure, immediately turn off pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

Stir asparagus and snap peas into pot and let sit until crisp-tender, about 3 minutes. Drain farro and vegetables, rinse with cold water, and drain again.

Whisk remaining 3 tablespoons oil, salt, lemon juice, shallot, mustard, and pepper together in large bowl. Add farro and vegetables, tomatoes, dill, and ¼ cup feta and toss gently to combine. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with remaining ¼ cup feta. Serve.